Squash + Quinoa Bowl

INGREDIENTS

FOR THE SQUASH:

• Squash of choice

• 1 tbsp olive oil

• 1/2 tsp cinnamon

• 1/2 tsp salt

• freshly cracked black pepper

FOR THE QUINOA:

• 1 c quinoa

• 2 c water

• salt

• garlic cloves

TO TOP THE BOWL:

• 1/2 c Hamov Eh Red Pepper + Walnut

• freshly chopped parsley

• maldon sea salt

• arugula

• lemon

DIRECTIONS

FOR THE SQUASH:

1. Preheat your oven to 450 F and prepare a baking sheet with parchment

2. Cut squash into pieces, bite sized or slices, appx 1/4-1/2 inch in width

3. In a large bowl, toss squash with olive oil and spices

4. Evenly spread the squash onto the baking sheet

5. Place in oven to bake for ~25 minutes or until desired crispiness, flipping half way through

FOR THE QUINOA:

1. Rinse your quinoa under cold water until it runs clear

2. Bring quinoa and water to a boil over medium high heat and toss in your garlic cloves + salt

3. Once boiling, cover and bring to a simmer for 15 minutes (or until all the water has evaporated)

4. Turn off quinoa and let steam for 10 minutes

5. Fluff with a fork and let cool slightly

TO TOP THE BOWL:

Finish your squash + quinoa bowl with any toppings you’d like! This dish is great with a big scoop of Red Pepper + Walnut.

Other topping recs:

• freshly chopped parsley or herbs

• maldon sea salt

• arugula

• lemon